Despite its mysterious origins, potentially rooted in Ecuador's Pichincha province, Sidra has garnered attention for its distinctive qualities, intriguing coffee enthusiasts. While its genetic identity remains unclear, Sidra exhibits similarities to Ethiopian heirloom varieties, boasting floral and fruity notes.
Primarily cultivated in South America, especially Ecuador and Colombia, Sidra plants have thick trunks and elongated flowers, producing larger, rounder cherries than other Arabica varieties. This coffee is produced by Cafe Granja La Esperanza (CGLE), a renowned Colombian farm committed to sustainable practices and innovation in coffee cultivation. Known for exceptional quality and diverse coffee varieties, the farm benefits from ideal growing conditions and meticulous attention to detail.
The cherries are carefully picked and are then set in a special tank that is closed, but not sealed to promote continuous air flow. The whole cherries are fermented for 48 hours while the temperature is carefully managed every 6 hours to prevent it from rising above 30 degrees. This is followed by mechanical drying up to 48 hours and another 8 days in a solar drying patio.
When hot, strawberries and pink florals are apparent on the nose, with a moscato-like sparkling sweetness. It cools to notes of red currants and roselle tea whilst maintaining its vibrancy.
Recommended to rest beans for 7-10 days from roast date before consuming.
